HALIBUT WITH A CRISPY POTATO-ASIAGO CRUST

2 Yukon Gold potatoes (about 1 pound total), peeled
1 cup (4 ounces) shredded Asiago
1/2 teaspoon minced fresh rosemary
4 tablespoons ( 1/2 stick) butter, divided use
2 tablespoons minced shallots
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 pieces (each weighing 5 to 6 ounces) of halibut, sea bass, or mahi mahi
1/4 cup dry white wine
6 sprigs fresh rosemary, for garnish

Coarsely grate potatoes into a small bowl. Add Asiago and minced rosemary. Stir to combine.

In a medium skillet, melt 3 tablespoons butter over low heat; saute shallots 1 minute, and then remove from heat. Add potato mixture, salt, and pepper to skillet and mix well. Set aside.

Preheat oven to 425 degrees F.

Grease a 12-inch by 20-inch baking pan with remaining 1 tablespoon of butter. Place fish in pan, taking care not to crowd it. Splash wine over the fish. Using your hands or a spoon, top each piece of fish with a generous amount of the potato mixture. Spread it to the edges of each piece of fish and smooth the potatoes on top.

Transfer baking pan to oven and roast 20 to 30 minutes, until fish flakes apart when pierced with a fork and potato crust is dark golden brown.

While fish is cooking, fill a serving platter with hot water to heat it. Discard water and dry when ready for use.

To serve, place fish on platter and garnish with sprigs of rosemary. Serve immediately.

Serves 6
Source: Cheese, Glorious Cheese! by Paula Lambert